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Muffin making mornings, does it get any better? A swift change of schedule left me with an hour to spend as I pleased, and I pleased to spend it baking. Today it was these grain free "paleo" banana muffins which I knew would be killer before they even came out of the oven; I could smell them across our apartment: wafting a caramelized banana breeze with toasted coconut and browned butter undertones (or something like that...)

I put dark chocolate chips in half the batch, but aside from that addition, these muffins have no added sugar. Ripe bananas and nutty coconut flour lent all the sweetness I needed to get my baked good fix. I've been livin' la via low(er) carb since spending a week interning with a ketogenic nutritionist and doing all kinds of research on the benefits of cutting back on the ol' CHO. Eggs and flax porridge have been my breakfasts of choice lately, so these pillowy muffins really hit the spot. In terms of the diet changes, so far I feel pretty good; I'll keep you posted. (Disclaimer: these muffins aren't necessarily low-carb, but they are high in healthy fats and fiber while being both grain-free, gluten-free, and added-sugar-free).

This fantastic recipe was adapted slightly from the blog Deliciously Organic, one of my go-to sites for grain-free baking inspiration. Carrie's recipes are always right on point; I have yet to pick one that's been anything less than awesome. Due to my shortness on time and desire for portion control, I made muffins rather than bread. I also used cashew butter (you could sub almond or peanut butter) and a touch of cinnamon. I popped photos of these on Instagram this morning and they got more likes than anything else I've posted, so I figured I'd better get the recipe up stat. Without further adieu:

Naturally Sweet Coconut Banana Muffins

Adapted from Deliciously OrganicMakes 12 muffins

Ingredients

4 medium bananas (about 1 pound peeled)

4 large cage-free eggs

1 teaspoon vanilla extract

½ cup cashew butter

¼ cup salted butter, melted (preferably grass-fed and/or organic)

½ cup coconut flour

1 teaspoon baking soda

1 teaspoon baking powder

pinch of cinnamon

chocolate chips (optional)

Method

Preheat the oven to 350°F. Line your muffin tin with paper liners or grease it generously.

Combine the bananas, eggs, vanilla and cashew butter in high speed blender (or mixing bowl) and blend until mixture is more or less uniform in texture and color. Add in the melted butter and blend to combine.